【Old Tea】Yong Song Tea in the 1990s

**【Yan·Mingxiang】Flowers are about to bloom - Yongsong Tea** https://live.staticflickr.com/65535/51767999646_3641a47f9e.jpg The tea wakes up, and is occasionally disturbed by the dust, and the scenery is like a flower blooming in an instant. At the end of the summer, I work hard, as if I want to turn half my life into a ballet on the tongue, and bloom the last flower season. The dried tea smells like dried tangerine peel and thick fruit. It is an old Taiwanese oolong with a hemispherical shape of shrimp and rice. It is naturally aged from light fermentation to mature. It is awakened by boiling water. The soup is golden and clear. On both sides of the tongue, it is smooth and moist, with a fruity aroma. The dry tea is soaked into oily and bright frog skin color, the smell of fresh grass is rolling, the fruity aroma of the second rush turns into flowers, full of softness, the slight sweetness is a touch of cold water, cold through the woody fragrance, the end of the cup is with camphor fragrance, the tea itself The elegant fragrance of Zhifenhua is reluctant to leave the glass wall. After soaking for a long time, the soft flowers in the mouth spread for a long and long time. After a few minutes, the licorice saliva smells, which makes the astringency obvious, the sense of revitalization is strong, and the sweetness is layered. After a sip of water, the cheeks will release the sweetness continuously, and the mouth will be full. The sugar is fragrant, the sweet water seeps from the tongue, and the faint floral rhythm is endless. The final song at the end of summer, the scorching sun is endless, the flowers are about to bloom, and the song of the pine in autumn. Brewing method: hot punch 1. Take a bag of tea and put it into a pot (cup); the intensity can be adjusted according to personal preference 2. Pour hot water with a water temperature of about 100°C into the pot. It can also be boiled by simmering in jade. 3. After waiting for about 30 seconds, pour out the tea soup and drink it 4. Brewing or simmering can take more than 10 bubbles. Net weight: 50 grams